5ml each cinnamon, cloves, all spice, mace and fine ginger.(Also available at Dried Fruit for Africa)

5ml salt

10ml cocoa

500g butter

250g white sugar

8 eggs (approx 500g without the shell)

5ml bicarbonate of soda

10ml instant coffee, dissolved in 30ml boiling water

METHOD

1For the batter: Heat the brown sugar in a pot over low heat until molten. Add 125ml boiling water and stir until dissolved. Set aside to cool.

2 Sieve the cake flour, spices, salt and cocoa in a large mixing bowl. Beat the butter and sugar until light and creamy. Beat the eggs well and add the butter mixture bit by bit while beating. A food processor will work well, leaving your hands free. Add some of the flour mixture as soon as the butter and egg mixture becomes runny. Add the remaining flour as soon as all the eggs have been added.

3 Now add the cooled sugar syrup as well as the Luxury Fruit mix, currants & glazed fruit. Dissolve the bicarbonate of soda in the warm coffee. Mix everything thoroughly. The batter must be quite stiff and should fall off the spoon in chunks. If it’s too runny, the fruit will drop down in the baking tin and if it’s too stiff, the cake will crack.

5 Spoon the batter into a prepared baking tin and press the mixture into the sides of the tin so that it hollows slightly in the centre. This stops the cake from rising too much in the centre. Cover it with a ‘paper lid’ made from baking paper. Bake for about 4-5 hours at about 150°C and then for 3 hours at 130°C.

Note: Once cake is cooked and cooled pour a tot of brandy over cake. This can be repeated once a week according to taste.

With an electric mixer fitted with the paddle attachment, mix until a loose “dough” forms (approx. 2 minutes). Add an extra tablespoon or so of milk if needed. Mix in apple pieces. Dough will be loose and sticky.

Form dough into a flat 6-inch round disk and wrap in parchment paper. Place in a tightly sealed zip lock bag. Refrigerate 1 hour. Dough also holds well if made a day in advance and refrigerated.

In shallow plate, combine sugar with cinnamon. Remove dough from fridge and cut into 8 equal wedges. Brush top and sides with egg mixture. Dip top of scone into sugar mixture. Place scones 2 inches apart on greased sheet.